CHOCOLATE PAVLOVA

Ni pulak chocolate pavlova..resipi dari nigella gak tapi bahan2 sedikit berbeza...rasa mmg sedap tapi i pun dh reduced kan sugar tu utk kurangkan manis tu..

CHOCOLATE PAVLOVA RECIPE

INGREDIENTS:

FOR THE CHOCOLATE MERINGUE BASE:

6 egg whites

300g caster sugar(i reduced to 200mg)

3 tablespoons cocoa powder, sieved

1 teaspoon balsamic or white vinegar

50g dark chocolate, finely chopped

FOR THE TOPPING:

500ml double cream/whipped cream

500g raspberries (i used strawberries or u can use other freshfruits eg peaches,mangos,kiwi..)

METHOD 1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment. 2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter (i still made this version..mini sizes), smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours(for mini pavlova..u cook for 30-40 minutes). When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. 3. When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries (i used strawberry). Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.